1. Scott Ezrol (754)422-7794
Bballcch1210@aol.com
4520 NE 5th
Avenue  Oakland Park, FL 33334
Service Focused and goal oriented professional with solid history of success building high-energy service and
culinary teams to ensure optimum guest experience. Excel at increasing check averages through strategic up-selling
of food and alcohol. Adept in all facets of operations to include food quality and presentation, safety and sanitation
compliance, budget administration, and inventory management. Cultivate rapport with vendors, corporate
management, and community organizations to improve brand image and maximize revenues. Proven ability to learn
quickly, assess problems, and initiate corrective action. Analytical and organized; with ability to identify needs and
implement effective solutions.
CAR EE R EN HA NC EM EN TS
 Management/Leadership Ability
 Excellent Customer Service
 Staff Development/Training
 Multitasking Ability
 Problem Solving Skills
 Organizational Skills
 Vendor Management &
Negotiation
 Innovative Menu Planning
 Restaurant Operations
 P & L Reporting
 Inventory Control
 Budget Management
 Safety & Sanitation Compliance
 Promotional & Upselling Skills
CAR EE R OV ER VI E W
Owner:
R B Pools, LLC – Oakland Park, FL 1989- Present
• Remodel and upgraded the surface of the pool; Diagnose, repair and replace swimming pool equipment.
• Performs advanced selling with equipment upgrades, chemicals, and any other background products.
• Contact customers to schedule their work and/or resolve any problems.
• Follow up with customers to confirm the work was done to their satisfaction.
• Responsible for the weekly maintenance of the pools; Order and inventory necessary materials for scheduled work.
• Responsible for checking the water Chemistry Levels and offering advice on how to correct these parameters to comply
with TSI Operational Standards.
Prep Cook/Line Cook/Regional Trainer/Kitchen Manager:
Olive Garden – Miami, FL/Boca Raton, FL 1987– 1990
• Manage food quality standards by consistently monitoring the temperature of food as well as insuring that our cold food is
stored according to standards.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according
to all established procedures, performance standards, and specifications.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning,
cooking and serving standards.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers
and a variety of other kitchen equipment.
Prep Cook/Line Cook/Regional Trainer/Kitchen Manager:
Steak & Ale – Miami, FL 1986- 1987
• Ensures customer satisfaction through effective and efficient service and a clean and pleasant environment. Makes changes
to the operation as necessary to ensure customer satisfaction.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains proper inventory levels for both food and non-food items in accordance with company guidelines using correct
ordering procedures and efficient usage and yield application.
EDUC AT ION
 Nassau Community College – Garden City, NY – General Studies - 1986
 Massapequa High School – Massapequa, NY – High School Diploma - 1984
References:
• Will Be Furnished Upon Request